Production and stability of probiotic cocoa juice with sucralose as sugar substitute during refrigerated storage-Reference-Cited by-同舟云学术

Production and stability of probiotic cocoa juice with sucralose as sugar substitute during refrigerated storage

Published:2019-01 Issue: Volume:99 Page:371-378
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Santos Filho Antonio Luiz dos,Freitas Hildeane Veloso,Rodrigues Sueli^ORCID,Abreu Virgínia Kelly Gonçalves,Lemos Tatiana de Oliveira,Gomes Wesley Faria^ORCID,Narain Narendra^ORCID,Pereira Ana Lúcia Fernandes

Funder

National Council for Scientific and Technological Development

Technological Development of Maranhão

Publisher

Elsevier BV

Subject

Food Science

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4. LWT - food Science and Technology Characterization of different fruit wines made from cacao , cupuassu , gabiroba , jaboticaba and umbu;Duarte;LWT - Food Science and Technology,2010

5. Influence of growth conditions and nutritional requirements on the production of hydrogen peroxide by lactic acid bacteria;Enitan;African Journal of Microbiology Research,2011

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